Best Roast Turkey And Winter Vegetable Chowder Recipes

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RUSTIC ROASTED WINTER VEGETABLE CHOWDER



Rustic Roasted Winter Vegetable Chowder image

A thick and hearty soup with butternut squash, sweet potatoes, parsnips, and more. Serve with a crusty loaf of bread for a cozy winter dinner. And don't worry about your vegetable dices being exact. It's supposed to be rustic!

Provided by Kare for Kitchen Treaty

Time 1h15m

Number Of Ingredients 15

1/2 small butternut squash (peeled, seeded, and cut into 1-inch dice) (about 2 cups)
3 medium parsnips (peeled, cut into 1-inch dice) (about 1 cup)
1 medium sweet potato (peeled, cut into 1-inch dice) (about 1 cup)
2 medium carrots (peeled, cut into 1-inch dice) (about 1 cup)
1/2 fennel bulb (quartered & sliced thin) (about 1 cup)
1/2 teaspoon + 1/2 teaspoon kosher salt or coarse sea salt
2 tablespoons + 3 tablespoons olive oil (divided)
1 medium onion (diced) (about 2 cups)
2 tablespoons all-purpose flour
4 cups vegetable broth
2 medium russet potatoes
4-5 fresh thyme sprigs
1 cup milk (I use 2%, but anything from nonfat to whole should work just fine or unsweetened plain almond milk)
Additional salt & freshly ground black pepper (to taste)
More pepper + thyme leaves for garnish

Steps:

  • Heat oven to 400 degrees Fahrenheit.
  • In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
  • While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.
  • Stir in the flour and cook for 3 minutes, stirring constantly.
  • Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.
  • Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
  • Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.
  • Taste and add additional salt and pepper if desired.
  • Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.

Nutrition Facts : ServingSize 1 /6 of recipe (about 1 1/2 cups), Calories 374 kcal, Sugar 11 g, Sodium 546 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 51 g, Fiber 8 g, Protein 13 g, Cholesterol 4 mg

ROAST TURKEY AND WINTER VEGETABLE CHOWDER



Roast Turkey and Winter Vegetable Chowder image

Make and share this Roast Turkey and Winter Vegetable Chowder recipe from Food.com.

Provided by Ian Magary

Categories     Clear Soup

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

3 slices diced bacon
1 yellow onion, cut into 1/2-inch dice (large)
2 celery ribs, cut into 1/2-inch dice
2 red potatoes, peeled and cut into 1/2-inch dice
1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound)
7 cups turkey stock or 7 cups chicken broth
1 zucchini, cut into 1/2-inch dice (medium)
2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped
2 cups roast turkey or 2 cups chicken
1 tablespoon sage, minced (fresh)
1 tablespoon thyme, minced (fresh)
salt
fresh ground black pepper

Steps:

  • In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
  • Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.

Nutrition Facts : Calories 144, Fat 5.4, SaturatedFat 1.8, Cholesterol 7.7, Sodium 130.4, Carbohydrate 22.4, Fiber 3.7, Sugar 4.2, Protein 3.8

PERFECT ROAST TURKEY



Perfect Roast Turkey image

Provided by Ina Garten

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 12

1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons melted butter
1/4 to 1/2 cup good olive oil
8 carrots, peeled and cut in 2-inch chunks
10 red new potatoes, quartered
3 heads fennel, fronds removed, and cut in wedges through the core

Steps:

  • Preheat the oven to 350 degrees F.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, 1 onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle again with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey.
  • Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil for 20 minutes. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

TURKEY CHOWDER



Turkey Chowder image

I tried this chowder after an ice skating party, and when I went back for more it was long gone. It is rich and creamy and absolutely melts in your mouth. It is expected and devoured at every family gathering I have, there is never any left over, and always people asking for more.

Provided by barefootcountrygirl

Categories     Chowders

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 cup finely chopped green onion
1 cup finely chopped carrot
1 cup finely chopped celery
1/4 cup butter
1/4 cup flour
2 cups turkey broth or 2 cups chicken bouillon
2 cups half-and-half
1/4 teaspoon salt
1/8 teaspoon white pepper
1 dash cayenne pepper
2 cups diced cooked turkey (canned turkey works just as well, I use about four of those "tunafish" sized cans)

Steps:

  • Saute onions, carrots, celery in butter until soft but not brown.
  • Blend in flour.
  • Gradually stir in broth, then half& half.
  • Cook, stirring constantly, until mixture thickens.
  • Stir in salt, pepper, cayenne, and turkey.
  • Stir a few minutes until turkey is heated through.
  • Devour!

GOOD EATS ROAST TURKEY



Good Eats Roast Turkey image

This holiday season, serve Alton Brown's most-popular recipe: a brined and roasted turkey from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 9h45m

Yield 10 to 12 servings

Number Of Ingredients 15

1 (14 to 16 pound) frozen young turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Steps:

  • Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  • Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
  • The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
  • Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  • Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  • Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  • Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

PRISCILLA'S VEGETABLE CHOWDER



Priscilla's Vegetable Chowder image

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

Steps:

  • In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

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